The fried chicken tenders add the perfect crunch. Coated in a well-seasoned breading and fried until golden brown, they bring contrast to the soft beans and rice. Each bite delivers crispiness on the outside and juicy tenderness inside. This combination makes the dish feel indulgent yet comforting, rustic yet satisfying.
This meal is ideal when you want something warm, hearty, and full of flavor. It’s budget-friendly, feeds a crowd, and reheats beautifully. Whether served in a bowl like this or plated traditionally, red beans and rice with fried chicken is a timeless comfort food that never disappoints.
Ingredients
For the red beans
1 lb dry red beans (soaked overnight)
12 oz smoked sausage, sliced
1 small onion, chopped
3 cloves garlic, minced
1 tsp paprika
½ tsp dried thyme
½ tsp black pepper
Salt to taste
6 cups water or chicken broth
1 tbsp oil
For the rice
2 cups long-grain white rice
4 cups water
½ tsp salt
For the fried chicken tenders
1½ lb chicken tenders
1 cup buttermilk
1½ cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
Oil for frying
Instructions
Drain soaked beans. In a pot, heat oil and sauté sausage until browned. Add onion and garlic and cook until softened. Stir in beans, seasonings, and water or broth. Simmer uncovered 1½–2 hours until beans are tender and thick, stirring occasionally. Season to taste.
Cook rice by bringing water and salt to a boil, adding rice, covering, and simmering 15–18 minutes until fluffy.
Soak chicken tenders in buttermilk for at least 30 minutes. Mix flour and seasonings, dredge chicken, and fry in hot oil at 350°F until golden and cooked through. Drain on paper towels.
Serve red beans in a bowl, top with a mound of rice, and arrange fried chicken on top or around the sides.